Grilled Veggies and Quinoa


About $2.60 per serving


  • 1 tablespoon olive oil
  • 1 red bell pepper
  • 1 zucchini
  • 1 small eggplant
  • 1 large sweet onion
  • 1 14-ounce can diced tomatoes
  • 2 tablespoons balsamic vinegar
  • 1 cup quinoa
  • 1 cup vegetable stock


Start by removing the seeds from the pepper, and chop into strips (1 to 2 inches long). Cut the eggplant, and peel the onion, then chop. Don’t forget the zucchini. Cut that into thick slices.

Next, heat olive oil in a pan over a medium to high heat. Add all the vegetables to the hot pan. Cook for about 15 minutes, or when evenly browned and cooked through.

Add chopped tomatoes and vinegar; simmer on low while the quinoa is prepared.

Put the vegetable stock to boil, then add quinoa. Stir occasionally to prevent sticking. It only takes a few minutes. Serve the vegetables on top. Perfecto!

Inspiration from: